There were no queues at the supermarket and everything was well-stocked and well-priced. It was like a dream from the olden days. (Not that I'm hating these newer, slower-paced times. Far from it.)
While at the supermarket I did another big two-week shop. I'm enjoying not having to go to the supermarket as often, but our fridge isn't that big so I'm always shuffling food around, trying to find what I need. It's annoying so I'll probably go back to once-a-week shopping when all of this is over.
I got the news on Thursday afternoon that melanoma has spread into my lymph node, so that threw a spanner in the works for me, mentally. Paul took over making the dinners towards the end of the week while I processed things so I didn't get many photos, but here's what we ate...
Sunday
Lunch - Leftover macaroni and cheese, leftover pizza.
Snack - Pumpkin bread; mandarins and feijoas from the garden. We also decorated banana chocolate chip muffins with chocolate icing and Sketch goblin toppers to celebrate the fact my husband's game, Regicide, became fully funded on Kickstarter. (You can see my photo of the cupcakes over on Instagram.)
Dinner - Honey Mustard Chicken Thighs served on rice (cooked in homemade chicken stock) with a side of Summer Cob Salad to use up some of the tomatoes and basil from my garden (pictured above). I didn't have avocado for the salad so I subbed in cucumber instead. This was my first time making the honey mustard chicken recipe and it was so good; I'll definitely be making it again.
Monday
Lunch - For the kids I made leftover French toast from Sunday that I reheated in a frying pan, sausage rolls, apple slices dipped in peanut butter, and feijoas from our garden. For myself I made Quick Keto Toast topped with basil pesto, tomatoes from our garden and hemp hearts.
Snack - Pumpkin bread, apples and feijoas.
Dinner - Chicken chippee wraps (pictured above), featuring tomatoes, coriander and lettuce from our garden, as well as diced cumber and grated carrot and cheese. My eldest daughter and I made our wraps using lettuce, while the younger two kids used tortillas to contain all their fillings.
Tuesday
Lunch - I ate some leftover Summer Cob Salad and rice before heading off for my doctor's appointment. Paul cooked two-minute noodles for himself and the kids.
Snack - Plums, mandarins, apples, feijoas. (I got a whole lot of yummy fruit at the supermarket.)
Dinner - Chicken chippee wraps again. Paul was in charge of cooking, because I wasn't sure how I'd be feeling after my doctor's appointment, so he made our winner chicken dinner that everyone loves. No one complained about having it twice in a row. The kids were actually excited when I joked that it was all we were having for dinner from here on in.
Wednesday
Lunch - The kids had 2-minute noodles and fruit.
Snack - Fruit - feijoas, plums, mandarins and apples.
Dinner - Spaghetti and meatballs.
Thursday
Lunch - The kids had sandwiches and more cereal; I ate some of the filling from the night's stuffed capsicum dinner, which I prepared early in the day.
Snack - Feijoas, mandarins and plums.
Dinner - Quinoa Stuffed Bell Peppers - I loosely based my recipe on the Damn Delicious one, but I used a can of chilli beans and half a jar of salsa in place of all the beans, tomatoes and spices her recipe calls for, because that's what I had. This meal was vegetarian and really delicious. The kids were all worried going into it, heck, I was worried for them, but they all found it surprisingly "not terrible." I was glad I had prepped the meal early in the day, because I don't think I would have been in any head space to cook it from scratch after getting the phone call from my surgeon.
Friday
Lunch - I made peanut butter sandwiches and a medley of sliced fruit for the kids.
Snack - Fruit.
Dinner - Pumpkin Macaroni and Cheese. I was grateful that I had frozen an extra one of these last week, because it made for the easiest meal. I just pulled it out in the morning to defrost, and then Paul baked it in the oven come dinner time.
Meal prep for the future - This is a side-note, but I cooked a tomato soup to use up the pile of tomatoes that was growing on our kitchen bench. It was a simple recipe - lots of butter, an onion sliced into wedges and a heap of tomatoes. I cooked that down on a low heat to caramelise, and then added about 300 mls of chicken stock, salt and pepper and cooked it for a while longer. It smelt heavenly by the time it was finished. I froze it to eat as a future meal.
Saturday
Breakfast - Cereal.
Lunch - I made bread-maker dinner rolls and Paul served them with sliced fruit and vegetables.
Snack - ANZAC cookies and fruit. I tried to make the ANZAC cookies a little bit healthier for the kids by using half rice malt syrup instead of golden syrup, and substituting Natvia for some of the sugar. It worked okay, but the biscuits crisped up way too fast and were slightly dark around the edges when I pulled them out of the oven. The kids seemed to like them fine anyway.
Dinner - Paul made Red Curry on Rice. This was a chicken dish and he used a store-bought red curry paste for the flavour, but also added keffir lime leaves, fish sauce and coconut cream, as well as sliced capsicums, carrots and broccoli. He cooked the rice in half chicken stock/half water for added nutritional value and flavour.
And there you have it - another week of meals from my household to yours.
I probably won't do a meal post next week as I'm not really thinking about food at the moment, but I hope you found some inspiration here to keep you creating delicious and satisfying meals in your home bubbles.
Bless you all and thank you for your prayers, those of you who are praying. I really appreciate them.
Love Emma xx
No comments:
Post a Comment
Thank you for visiting Craving Fresh, and for taking the time to comment. Your feedback is so important to me.